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Serves 4 Ė 6


  • 1 kg KLEIN KAROO Ostrich Steak or Goulash
  • 2 tablespoons oil
  • 2 onions, finely chopped
  • 2 cloves garlic, crushed
  • 2 small green chillies, finely chopped
  • 5 cm piece ginger, grated
  • 1½ teaspoons turmeric
  • 2 teaspoons ground cumin
  • 3 teaspoons ground coriander
  • ½ - 1 teaspoon chilli powder
  • 1 - 1½ teaspoons salt
  • 425 g can crushed tomatoes
  • 125 ml coconut cream

Method: Cut the meat into cubes. Heat the oil in a large heavy based frying pan (with lid). Add the onion and cook, stirring frequently, over medium high heat for 10 minutes until golden brown. Add the garlic, chillies and ginger and stir for a further 2 minutes, taking care not to burn it.

Mix together the turmeric, cumin, coriander and chilli powder in a small bowl. Stir to a smooth paste with 2 tablespoons water and add to the frying pan. Stir constantly for 2 minutes, taking care not to burn it.

Add the meat a handful at a time, stirring well to coat with spices. It is important to make sure that all the meat is well coated and browned. Add salt to taste and stir in the undrained tomatoes. Bring to the boil, cover and reduce the heat to low.

Simmer for 45 Ė 60 minutes until the ostrich is tender. Stir in the coconut cream 30 minutes before the end of the cooking time.

- Tersia de Wet

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